Wednesday, July 23, 2008

The strawberries are almost gone here! It's a shame they are available for such a short time, but it makes them special, don't you think? I just bought what I think will be the last ones of this year.

Every summer I freeze strawberry's puree, so I can enjoy milkshakes and ice-creams when they're not in season anymore. Yesterday I was doing that and after filling little plastic bags with 1/2 cup of puree, I was left with about 1/4 cup of it just perfect for creating something for this month's Sugar High Friday!

I looked at the pure in search for inspiration. What could I do with it, that would be fast, cold, bikini friendly and original? That's when I noticed right there next to it, my little milk frother for making cappuccinos and... the rest is history!

A cappuccino is part espresso coffee and part milk foam, usually dusted with cocoa powder or cinnamon. I love cappuccinos and was spoiled with the best ones in Italy. But I'm sure even the most purist Italians would love my strawberry version of their classic.

First thing, for the espresso part, I made strawberry milk with most of the puree, milk, sugar and a drop of red food coloring (just for for the drama). With the rest of the puree I made the strawberry milk foam.

Reserve the 1/4 cup of milk and 1 tsp of the strawberry puree for froth. Make the strawberry milk by blending the rest of the puree, the rest of the milk, sugar and food coloring (if using) and divide into 2 big mugs.

You'll need a milk frother to do the milk foam, but if you don't have one you can use an imersion blender as well. Make the foam and add the rest of the puree to it mix just until blended. Carefully top the strawberry milk with it and dust with cocoa powder.

Here you have it, a cappuccino for the strawberry lovers, coffee haters, cafeeine avoiders and pink junkies !